Effect of Saccharomyces cerevisiae Fermentation Process …
131
References
Amin T, Thakur M (2014) A comparative study on proximate composition, phytochemical
screening, antioxidant and antimicrobial activities of (Linum usitatisimum L.) flaxseeds. Int J
Curr Microbiol Appl Sci 3(4):465–481
Badarinath AV, Rao KM et al (2010) A review on invitro antioxidant methods: comparisons,
correlations and considerations. Int J PharmTech Res 2(2):1276–1285
Bekal M, Kumari S et al (2015) Preliminary phytochemical screening of flax seed and assessment
of it’s in vitro antioxidant activity. World J Pharm Pharm Sci 4:952–958
Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant
power”: the FRAP assay. Anal Biochem 239:70–76
Curiel JA, Pinto D et al (2015) Lactic acid fermentation as a tool to enhance the antioxidant
properties of Myrtus communis berries. Microb Cell Fact 14:1–10. https://doi.org/10.1186/s12
934-015-0250-4
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75(3):197–212. https://doi.org/10.1016/s0168-1605(01)007
07-3
Hsu CL, Chen W, Weng YM et al (2003) Chemical composition, physical properties, and antioxidant
activities of yam flours as affected by different drying methods. Food Chem 83(1):85–92. https://
doi.org/10.1016/S0308-8146(03)00053-0
Hussain S, Anjum FM et al (2006) Physical and sensoric attributes of flaxseed flour supplemented
cookies. Turk J Biol 30:87–92
Kaur P, Singh B et al (2008) In vitro evaluation of free radical scavenging activity of Rubia cordifolia
L. J Chin Clin Med 3(5):278–284
Monica SJ, Joseph M (2016) Phytochemical screening of flaxseed (Linum usitatissimum L.). Int J
Sci Res 5:218–220
Oyaizu M (1986) Studies on products of browning reactions: antioxidative activities of products of
browning reaction prepared from glucosamine. Jap J Nutr 44:307–315
Re R, Pellegrini N et al (1999) Antioxidant activity applying an improved ABTS radical cation
decolorization assay. Free Radic Biol Med 26:1231–1237
Rolle R, Satin M (2002) Basic requirements for the transfer of fermentation technologies to
developing countries. Int J Food Microbiol 75:181–187
Skerget M, Kotnik P et al (2005) Phenols, proanthocyanides, flavones and flavonols in some plant
materials and their antioxidant activities. Food Chem 89:191–198
Sultana B, Anwar F, Przybylski R (2007) Antioxidant activity of phenolic components present in
barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam
Trees. Food Chem 104:1106–1114
Yen GC, Chen HY (1995) Antioxidant activity of various tea extracts in relation to their
antimutagenicity. J Agr Food Chem 43:27–32
131
References
Amin T, Thakur M (2014) A comparative study on proximate composition, phytochemical
screening, antioxidant and antimicrobial activities of (Linum usitatisimum L.) flaxseeds. Int J
Curr Microbiol Appl Sci 3(4):465–481
Badarinath AV, Rao KM et al (2010) A review on invitro antioxidant methods: comparisons,
correlations and considerations. Int J PharmTech Res 2(2):1276–1285
Bekal M, Kumari S et al (2015) Preliminary phytochemical screening of flax seed and assessment
of it’s in vitro antioxidant activity. World J Pharm Pharm Sci 4:952–958
Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant
power”: the FRAP assay. Anal Biochem 239:70–76
Curiel JA, Pinto D et al (2015) Lactic acid fermentation as a tool to enhance the antioxidant
properties of Myrtus communis berries. Microb Cell Fact 14:1–10. https://doi.org/10.1186/s12
934-015-0250-4
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75(3):197–212. https://doi.org/10.1016/s0168-1605(01)007
07-3
Hsu CL, Chen W, Weng YM et al (2003) Chemical composition, physical properties, and antioxidant
activities of yam flours as affected by different drying methods. Food Chem 83(1):85–92. https://
doi.org/10.1016/S0308-8146(03)00053-0
Hussain S, Anjum FM et al (2006) Physical and sensoric attributes of flaxseed flour supplemented
cookies. Turk J Biol 30:87–92
Kaur P, Singh B et al (2008) In vitro evaluation of free radical scavenging activity of Rubia cordifolia
L. J Chin Clin Med 3(5):278–284
Monica SJ, Joseph M (2016) Phytochemical screening of flaxseed (Linum usitatissimum L.). Int J
Sci Res 5:218–220
Oyaizu M (1986) Studies on products of browning reactions: antioxidative activities of products of
browning reaction prepared from glucosamine. Jap J Nutr 44:307–315
Re R, Pellegrini N et al (1999) Antioxidant activity applying an improved ABTS radical cation
decolorization assay. Free Radic Biol Med 26:1231–1237
Rolle R, Satin M (2002) Basic requirements for the transfer of fermentation technologies to
developing countries. Int J Food Microbiol 75:181–187
Skerget M, Kotnik P et al (2005) Phenols, proanthocyanides, flavones and flavonols in some plant
materials and their antioxidant activities. Food Chem 89:191–198
Sultana B, Anwar F, Przybylski R (2007) Antioxidant activity of phenolic components present in
barks of Azadirachta indica, Terminalia arjuna, Acacia nilotica, and Eugenia jambolana Lam
Trees. Food Chem 104:1106–1114
Yen GC, Chen HY (1995) Antioxidant activity of various tea extracts in relation to their
antimutagenicity. J Agr Food Chem 43:27–32